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namaste faggots posted:holy poo poo gently caress the latest anova app and wifi pairing Yeah, it's basically broken...
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Aug 2, 2016 08:07
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Yeah I gave up on the app and wifi thing about a week after I got the circulator in the first place. Just spin the temperature knob and use my microwave timer.
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Aug 2, 2016 21:01
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I ended up liking the torching method of finishing enough that I returned my bro's torch, bought a TS8000 and decided to try out a Searzall; both arrived today. Dumb question before I go season the searzall, is there any reason not to just open the torch regulator fully when I'm using the thing?
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Aug 6, 2016 00:36
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Ciaphas posted:I ended up liking the torching method of finishing enough that I returned my bro's torch, bought a TS8000 and decided to try out a Searzall; both arrived today. Just be careful not to blow out your screens. I have a hole developing and will need to replace the screen soon.
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Aug 6, 2016 05:01
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Ciaphas posted:Dumb question before I go season the searzall, is there any reason not to just open the torch regulator fully when I'm using the thing? It doesn't really make it "sear" any faster, and if you're blowing fire past the searzall grate, you're not broiling anymore - you're just torching.
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Aug 8, 2016 18:47
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spankmeister posted:If you find a good source for PC tubs let me know tia. This has been a while but I did some research into German based PC tub retailers. I have just placed an order with one and thought I'd share their site here. "GN-Behälter 24" is a specialized retailer of GN tubs of all kinds of materials for restaurants/businesses. On their site it states they only deliver to businesses, but I just called them and the very friendly guy explained they have to put that there for legal reasons because their prices are stated BEFORE VAT. Unlike other shops, they do not have different prices for businesses vs. private customers, so what you see is the net price for anyone. (I saw up to 3 € difference in net prices for private purchases vs business in other shops). I am not sure whether they ship to all EU countries though. My order to give you an idea of the prices(before VAT): GN 1/1 (530x325x200mm L/W/H) pc tub 12,88€ GN 1/2 (325/265/200mm L/W/H) pc tub 6,16€ 1 pc lid for the big one 5,74€ 2 pc lids for the small one (in case I gently caress up in my first attempt at cutting out the lid) 6,26€ for 2 styrofoam "transport" box sized 1/1 16,10€ Price including shipping (9.90 to Germany) and VAT was 68€. German language site only though: http://gn-behaelter24.de/ Direct to PC tubs: http://gn-behaelter24.de/gn-behaelter-aus-polycarbonat
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Aug 9, 2016 11:46
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Chefsteps' Joule pre-orders are $149 today. https://www.chefsteps.com/joule
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Aug 9, 2016 23:20
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It says $199
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Aug 10, 2016 01:02
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Steve Yun posted:It says $199 Looks like they sold out
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Aug 10, 2016 01:45
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I've been having issues with sous vide lately-it just seems like I can get better results through normal cooking or grilling and I'm thinking it's due to seasoning, or lack there of. The big thing I've seen this with are pork chops. If I grill them, I'll brine first and then cook on the grill and they always come out juicy and taste great. Sous vide though, I'll vac seal then without seasoning and cook to 140, then take out and season them, then dry off and sear in cast iron...I can get the crust good on them but they don't taste like anything. Probably not seasoning enough in sous vide? Should I be seasoning things before I vac seal them? My other problem is chicken. Sous vide chicken thighs with skin are great but chicken breast without skin suck...again, I normally don't season before vac sealing but even the texture in my skinless chicken breast suck...it's like there's no good way to brown the outside without drying the outer layer completely. Steak is ok, but again-better results and a better crust through grilling it seems. And it's also like I feel like I'm cooking them too much that it will raise the temp too high. Example, sous vide at 135 for medium rare, but then I sear for 30-60 seconds a side-won't that raise the steak above medium rare? Obviously thickness of the meat will affect to a large degree...
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Aug 10, 2016 02:01
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Are you seasoning the meat after you sear it when you use the puddler?
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Aug 10, 2016 02:45
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Chemmy posted:Are you seasoning the meat after you sear it when you use the puddler? No, I generally take it out of the vac bag, pat dry, season, sear. I might put pepper on after searing, but never salt...I always do salt before. Probably because I'm used to that from normal cooking.
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Aug 10, 2016 03:04
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As for steak searing: Look on the Anova website, the recipe for tenderloin steak I think. It has post puddle instructions. Kenji sears the steak for 1.5 minutes total iirc but you have to turn it every 10-15 seconds. I got an amazing result doing this. Also heat your cast iron slowly first, then go to high heat shortly before you dump the steak in. I used canola oil and when it was slightly smoking I add a tad of butter and immediately dump the steak in. Also no joking: Open your window wide, it will smoke like made once the steak is in there. Your steak need a to be thick, I haven't tried under 1/2 inch. Thinner steaks might heat through when searing. And the chicken breast I puddled unseasoned turned out fine? I will season next time, but the first I did I wanted it seasoned and it was juicy and absolutely great. I also just pan seared it quickly at slightly lower temp than I would a steak.
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Aug 10, 2016 08:16
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Anova Precision Cooker on sale today for $149 http://www.ebay.com/itm/Anova-Precision-Cooker-WiFi-/201629220085?afsrc=1&rmvSB=true Direct Best Buy link (free shipping too!) http://www.bestbuy.com/site/anova-precision-cooker-wifi/5251600.p?id=bb5251600&skuId=5251600
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Aug 11, 2016 14:40
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Flash Gordon Ramsay posted:Anova Precision Cooker on sale today for $149 Welp, just pulled the trigger on this, looking forward to joining the brotherhood of puddle-cookers. Thanks for the heads up!
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Aug 11, 2016 15:03
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SMDFTB posted:Should I be seasoning things before I vac seal them? Yes, definitely 100%. It takes a bit of trial and error to get it right, though. You'll get a feel for it.
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Aug 12, 2016 21:28
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um not 100%, for instance, you don't want raw garlic if that's part of your chop.
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Aug 12, 2016 21:33
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Test Pattern posted:Yes, definitely 100%. It takes a bit of trial and error to get it right, though. You'll get a feel for it. I dunno about other seasonings but I thought I read that it's a bad idea to salt before puddling? Or maybe it was it's a bad idea to salt before vac sealing then freezing. Actually now I'm wondering what the truth is 'cos I was gonna go to the butcher tomorrow for a bunch of skin-on boneless chicken breasts to freeze raw for later, that I could puddle the night before and bring to work. Now I dunno whether to salt them before I vacuum them or what 
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Aug 12, 2016 21:36
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I did up five boneless pork chops to bring to work for lunch one weekend and salted them all before they were vacuum-sealed. The first few were great but Thursday's and Friday's were almost unpalatably salty. It seems that they draw in more salt the longer they're in the vacuum bag. I've done other stuff since, with no notable objections, it just seems like letting it sit amplified the saltiness somehow, even though it's not like they got any more than the others. e: of course if you season them and then freeze them before cooking them later they'll probably be fine. hogmartin fucked around with this message at 21:55 on Aug 12, 2016 |
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Aug 12, 2016 21:45
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Ciaphas posted:I dunno about other seasonings but I thought I read that it's a bad idea to salt before puddling? You absolutely have to salt before vaccing and puddling. Use less than you would otherwise, but if you don't, the meat will not be seasoned! Would you salt anything else only in the last 2 minutes of cooking?
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Aug 12, 2016 21:50
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Actually for longer cooks you don't want to salt before puddling because you'll start curing the meat. For anything going less than let's say 8 hours, yes salt it.
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Aug 12, 2016 22:46
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How does that change when you're gonna freeze some of it? Seems a bit of a faff to vacuum, freeze, thaw, open, salt, vacuum, cook again; be nice if I could just salt, vac, and freeze then cook in the same bag later without ruining the meat. (ed) And yeah I'm talking about short cooks like chicken breasts or whatever, I haven't forayed into anything longer than two hours yet.
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Aug 12, 2016 22:56
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What's the go-to circulator for restaurants now a days? I see units from Vollrath, Fusionchef, Polyscience, etc at the high end but am not sure what their track record is.
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Aug 12, 2016 23:20
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Mikey Purp posted:Actually for longer cooks you don't want to salt before puddling because you'll start curing the meat. For anything going less than let's say 8 hours, yes salt it. This has been my experience. If it's a short cook, season away. Long cooks get a cured texture from salting. deimos posted:What's the go-to circulator for restaurants now a days? I see units from Vollrath, Fusionchef, Polyscience, etc at the high end but am not sure what their track record is. Anecdotal, but I've only seen Polyscience when I peeked into kitchens.
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Aug 12, 2016 23:37
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Ciaphas posted:How does that change when you're gonna freeze some of it? Seems a bit of a faff to vacuum, freeze, thaw, open, salt, vacuum, cook again; be nice if I could just salt, vac, and freeze then cook in the same bag later without ruining the meat. I do this all the time for chicken breasts and it's been fine so far. I buy the huge packs then salt + season them in bulk, vacuum seal them, and stick most in the freezer. It makes it way easier to just go straight from freezer to sous vide.
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Aug 13, 2016 01:06
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Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
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Yeah my wild, psuedoscientific guess is that once the liquid in the meat freezes, the brining process is shut down since there's no longer a medium for the salt ions to permeate into the meat.
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Aug 13, 2016 01:27
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Ciaphas posted:How does that change when you're gonna freeze some of it? Seems a bit of a faff to vacuum, freeze, thaw, open, salt, vacuum, cook again; be nice if I could just salt, vac, and freeze then cook in the same bag later without ruining the meat. I SV chicken thighs seasoned with salt, pepper and some lemon in large batches. Once they're cooked they go into an ice bath and then into the freezer. Toss them back into the SV at ~150 for 20 minutes then sear for nights where I don't want to cook anything.
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Aug 13, 2016 02:28
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I'm trying to get my exec to buy the Polyscience mx purely for VIP catering but our GM is having a melty about liability.
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Aug 13, 2016 03:23
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uPen posted:I SV chicken thighs seasoned with salt, pepper and some lemon in large batches. Once they're cooked they go into an ice bath and then into the freezer. Toss them back into the SV at ~150 for 20 minutes then sear for nights where I don't want to cook anything. I'd wondered about puddling then freezing. I figured it'd take so long to reheat you'd lose the advantage of pre-cooking, but 20 minutes doesn't sound bad at all. Going to the butcher tomorrow (for the first time ever actually ) to try some random stuff I haven't tried, so I'll get a bunch of skin-on chicken thighs for mass mealing and try this in the meantime. Apparently said butcher stocks duck, bison, elk, and... uh, ostrich, gator and rabbit meat??? maybe broaden my horizons a little 
Ciaphas fucked around with this message at 07:08 on Aug 13, 2016 |
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Aug 13, 2016 05:51
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Took advantage of the $150 Best Buy Anova deal, so I'm back into Sous Vide after my Supreme died a while ago. I can't find my copy of Baldwin's book. Could someone tell me what time and temp he lists for scrambled eggs? I seem to recall he lists two, one for 20 or 30 minutes, and one for an hour?
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Aug 17, 2016 10:30
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http://www.citizensousvide.com/scrambled.html 20 mins @ 167°F Steve Yun fucked around with this message at 20:53 on Aug 17, 2016 |
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Aug 17, 2016 20:50
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why would you sousvide scrambled eggs  my braindome hurts
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Aug 18, 2016 08:32
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I don't get that either. It seems like an addition to pad the amount of things your expensive toy is good for if you need to justify your purchase. But if you ask me, sous vide steak is the only justification that is needed. Everything else is a bonus. A tasty tasty bonus...
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Aug 18, 2016 09:40
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deimos posted:What's the go-to circulator for restaurants now a days? I see units from Vollrath, Fusionchef, Polyscience, etc at the high end but am not sure what their track record is. Polyscience
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Aug 18, 2016 10:24
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I don't need to justify my expensive purchase here's the breakdown of what I use my anova for 50% : confit of duck, rabbit, pork 25%: cooking temperature sensitive meats (steak, duck breast, chicken, chops) to the right temperature 15% : cooking next level veg 10% : cooking 60deg eggs 0 % : cooking puddings/scrambled eggs/ whatever
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Aug 18, 2016 10:36
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mindphlux posted:why would you sousvide scrambled eggs
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Aug 18, 2016 10:45
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Apparently the Sansaire people are launching a new kickstarter on Monday. Anyone have a clue as to what it is? New Sansaire at $99 price point maybe?
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Aug 18, 2016 13:34
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I love the custardy texture of sous vide scrambled eggs. I mean, sometimes I want the dryer american style but if you want french style scrambled eggs, sous vide makes it dead easy. Aside from how awesome meat done sous vide is, I find it really helpful that's is so hands-off and has huge error margins (i.e. I can leave a steak in an extra hour or whatever without issue) because it means I can devote more time an attention to sauces or sides and such that really elevate the meal and have to worry less about perfect time coordination for everything (i love that if I finish a bearnaise or something before everything else is done I can just throw it in the water bath).
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Aug 18, 2016 17:30
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bonds0097 posted:(i love that if I finish a bearnaise or something before everything else is done I can just throw it in the water bath). How sensitive is that to the water temp? Can I throw it in next to a 132F steak, or 150F chicken?
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Aug 18, 2016 17:51
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Subjunctive posted:How sensitive is that to the water temp? Can I throw it in next to a 132F steak, or 150F chicken? I haven't done this but both should be hot enough to keep it stable. The issue is 132 is a very nice incubation temp in the short-term.
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Aug 18, 2016 19:37
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